Equipment
* optional
Ingredients
Sweet Shortcrust Pastry
- 200 g all-purpose flour
- 100 g unsalted butter, cold and cubed
- 50 g powdered sugar
- 2 g salt
- 1 egg yolk
- 30 ml ice water
Maple Rum Filling
- 250 g pecan halves
- 150 ml dark maple syrup
- 100 g light brown sugar, packed
- 60 g unsalted butter, melted and cooled
- 3 eggs, room temperature
- 30 ml dark rum
- 5 ml vanilla extract
- 3 g flaky sea salt
Nutrition (per serving)
Method
In a food processor, combine the all-purpose flour, powdered sugar, salt, and cold cubed butter. Pulse until the mixture resembles coarse sand.
Add the egg yolk and ice water to the processor. Pulse briefly just until the dough begins to clump together into a cohesive mass.
Turn the dough out onto a clean surface, gather into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for 1 hour.
Preheat the oven to 180°C/350°F.
On a lightly floured surface, roll the chilled dough to a 3mm thickness. Carefully drape and press the dough into the 23cm tart pan, trimming the edges. Prick the base lightly with a fork and chill in the freezer for 15 minutes.
Line the chilled pastry shell with parchment paper and fill to the brim with pie weights. Blind bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until the base is pale golden and dry to the touch.
Reduce the oven temperature to 160°C/320°F.
In a large mixing bowl, whisk together the eggs, light brown sugar, dark maple syrup, melted and cooled butter, dark rum, vanilla extract, and flaky sea salt until completely smooth and homogenous.
Scatter the pecan halves evenly across the bottom of the warm, pre-baked tart shell. Gently pour the liquid filling over the nuts, allowing the pecans to naturally float to the surface.
Bake the assembled tart at 160°C/320°F for 30 to 35 minutes. Check for doneness; the outer edges should be firm and puffed slightly, while the very center should still register a gentle jiggle when the pan is nudged.
Transfer the tart pan to a wire cooling rack. Allow the tart to cool completely, at least 3 hours, to let the filling fully set before removing from the pan and slicing.
Chef's Notes
- Dark or amber maple syrup provides the most robust flavor required to stand up to the rich rum and toasted pecans. Lighter syrups will result in a cloyingly sweet tart lacking depth.
- For an intensely nutty profile, lightly toast the pecans in a dry skillet for 5 to 7 minutes before assembling the tart. Let them cool completely before adding them to the shell.
- Ensure the melted butter is properly cooled before whisking it into the eggs to prevent accidental scrambling of the egg proteins.
- A splash of aged dark rum imparts beautiful molasses notes, but an equivalent amount of spiced rum can be used to add an extra layer of autumn warmth.
Storage
Refrigerator: 5 days — Cover tightly with plastic wrap or store in an airtight container to prevent the crust from absorbing moisture
Freezer: 2 months — Wrap tightly in plastic wrap and aluminum foil; thaw overnight in the refrigerator before serving
